Is there any difference in beer quality if you stir in the yeast as opposed 'sprinkle' it?!
I really don't understand what difference it makes!?!Www@FoodAQ@Com
Answers:
The main difference is the rate of fermentation!. By dissolving the clumps of yeast into a liquid slurry the cell are exposed to the wort/must to ferment it!. If the dry clumps are added "as is" they need time to become hydrated and to fall apart to do the same!. In all actuality it probably makes only a small difference!.
What quality concerns!? The lag phase of yeast activity!. When yeast act slow to ferment the beer can develop off flavors!. Yeast need a good supply of oxygen, nutrients, and energy source to function at peak level to produce ideal results!.
This being said it is probably better to dissolve the yeast into a slurry and pitch it!. Make sure to have added oxygen to the wort too!. If you can make a yeast starter to which you add your yeast this gets it active and ready for your wort to ferment it better!.
**Again this is related to the lag phase of yeast activity!. Off-flavors such as DMS can develop when the wort is fermented too slow!. Other flavor concerns can also be a problem!. But if you have enough yeast, enough nutrient, enough O2, and a sugar source proper to your beer style being brewed the dissolved yeast will ferment rapidly and make a nice-fresh beer!. The taste should be fine!. Okay!?
So very little difference in flavor will be noticed whether the yeast is dissolved or not!. But most brewers (i believe) dissolve it to get it going sooner!.Www@FoodAQ@Com
What quality concerns!? The lag phase of yeast activity!. When yeast act slow to ferment the beer can develop off flavors!. Yeast need a good supply of oxygen, nutrients, and energy source to function at peak level to produce ideal results!.
This being said it is probably better to dissolve the yeast into a slurry and pitch it!. Make sure to have added oxygen to the wort too!. If you can make a yeast starter to which you add your yeast this gets it active and ready for your wort to ferment it better!.
**Again this is related to the lag phase of yeast activity!. Off-flavors such as DMS can develop when the wort is fermented too slow!. Other flavor concerns can also be a problem!. But if you have enough yeast, enough nutrient, enough O2, and a sugar source proper to your beer style being brewed the dissolved yeast will ferment rapidly and make a nice-fresh beer!. The taste should be fine!. Okay!?
So very little difference in flavor will be noticed whether the yeast is dissolved or not!. But most brewers (i believe) dissolve it to get it going sooner!.Www@FoodAQ@Com
http://www!.theartisan!.net/yeast_producti!.!.!.
http://www!.wyeastlab!.com/he-yeast-fundam!.!.!.
http://www!.whitelabs!.com/beer/Yeast_Life!.!.!.
These will give you a better understanding of what he has told you about yeast!. So it is during a slow lag phase that some bad flavors may develop!. The rest of the beer "texture" should be just fine!.
Www@FoodAQ@Com
http://www!.wyeastlab!.com/he-yeast-fundam!.!.!.
http://www!.whitelabs!.com/beer/Yeast_Life!.!.!.
These will give you a better understanding of what he has told you about yeast!. So it is during a slow lag phase that some bad flavors may develop!. The rest of the beer "texture" should be just fine!.
Www@FoodAQ@Com
i dont know much about making beer but your friend knows mush less then me!. just put the yeast in and let it go or do what they said but dont worry about texture and crap like that!.Www@FoodAQ@Com